Peruvian style rice substituted with Spanish saffron and bell peppers.
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Season the chicken generously with salt and pepper, then brown in a wide, shallow pan with olive oil over medium-high heat until skin is crispy.
Remove chicken from the pan and set aside; in the same fat, sauté the diced onions and red bell peppers until softened and slightly caramelized.
Stir in the minced garlic and smoked paprika, cooking for 1 minute until fragrant, being careful not to burn the spices.
Add the rice to the pan and stir for 2 minutes to toast the grains and coat them thoroughly in the flavored oil.
Deglaze the pan with white wine, scraping the bottom to release any browned bits, then pour in the warm chicken broth infused with the saffron threads.
Arrange the chicken pieces back into the pan on top of the rice, bring to a boil, then reduce heat to low and cover tightly.
Simmer undisturbed for 20 minutes until the rice is tender and has absorbed the liquid, then scatter peas over the top during the last 5 minutes.
Remove from heat and let the dish rest, covered, for 10 minutes before garnishing with fresh parsley and serving.
